TO PREPARE THE EGG WHITES combine the water and salt in a
large baking dish, and stir well to dissolve the salt. Set aside.

Drain and rinse the 1-pound (450g) of tofu and cut it vertically
into one-half-inch (1 cm) thick slices. Cut each slice in half to
become 2 pieces that are almost square. Using a small paring knife,
form each square into an oval, imitating the shape of a hard-boiled
egg half.

Using a small spoon, carefully scoop out the centers of each of
the ovals to form a cavity, reserving the cut-away pieces for the
filling. Marinate all the prepared ovals in the salt water while
preparing the filling.

TO PREPARE THE DEVILED FILLING: Drain and rinse the 1/2
pound (225g) tofu and crumble it into a medium-size bowl.

Add the remaining ingredients except the paprika and cherry
tomatoes, and stir well to distribute the seasonings evenly. Adjust
the seasonings if needed

Drain the mock egg whites on several layers of paper towels and
fill the cavities with the prepared deviled filling.

Sprinkle the tops of the deviled mock eggs with paprika and
arrange them on a lettuce-lined platter, leaving the center open.
Fill the center with the cherry tomatoes.